Amino Acid Availability and Protein Quality of Canola anad Rapeseed Meal for Pigs and Rats

The nutritional value or quality of dietary proteins used for poultry feed formulation varies: amino acid availability is an important measure of protein quality. Determination of ileal digestibility values has become the preferred method for estimating amino acid availability. This review discusses the different approaches to the expression of digestibility results, including correction for endogenous loss and the derivatisation of standardised values. Sources of variation in values include, the assay protocol, anti-nutritional factors in feedstuffs and feed milling. Feed formulating with ileal digestibility values should allow higher dietary inclusion levels of protein feedstuffs of lower quality provided that values of different feedstuffs are additive, the age of the bird and the use of feed enzymes are considered. An Australian data set of "ileal digestible amino acid values in feedstuffs for poultry" that has recently be published is described. This overview is intended to stimulate interest in the generation and application of ileal digestibility as a method for estimating amino acid availability in poultry nutrition.

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Assessment of the nutritional quality of proteins: the use of ‘ileal’ digestibilities of amino acids as measures of their availabilities

British Journal Of Nutrition ◽

10.1079/bjn19790071 ◽

1979 ◽

Vol 41 (3) ◽

pp. 559-571 ◽

Cited By ~ 35

Author(s):

S. C. Achinewhu ◽

D. Hewitt

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Nutritional Value ◽

Protein Quality ◽

Protein Isolate ◽

Soya Bean ◽

Amino Acid Availability ◽

Analysis Technique ◽

Bean Protein

1. A comparative study was made of two biological techniques for assessing protein quality in wheat and barley, and in a soya-bean-protein isolate both as received, and after being heat damaged by autoclaving. Amino acid digestibility was determined by the ‘ileal’ analysis technique while amino acid availability was measured in growth assays. Some chemical and microbiological tests were also done.2. Heat treatment of the soya-bean-protein isolate caused little change in amino acid composition but the digestibility of all amino acids and the availability of lysine and methionine were severely reduced, lysine being most affected. The reduced availability of lysine was not entirely attributable to impaired digestibility.3. The amino acids in wheat and barley were highly digestible. The availability of methionine and lysine in barley and of methionine in wheat was high, whereas the availability of lysine in wheat was apparently much lower.4. The results showed that for methionine, digestibility values are a fair measure of the availability. In heat-damaged soya-bean-protein isolate however, digestibility of lysine over-estimated the availability, indicating that amino acid digestibility may sometimes provide a misleading indication of nutritional value.

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Assessment of the protein quality of fourteen soybean [Glycine max (L.) Merr.] cultivars using amino acid analysis and two-dimensional electrophoresis

Food Research International ◽

10.1016/j.foodres.2006.08.006 ◽

2007 ◽

Vol 40 (1) ◽

pp. 129-146 ◽

Cited By ~ 57

Author(s):

Constantinos G. Zarkadas ◽

Christine Gagnon ◽

Stephen Gleddie ◽

Shahrokh Khanizadeh ◽

Elroy R. Cober ◽

...

Keyword(s):

Glycine Max ◽

Amino Acid ◽

Amino Acid Analysis ◽

Protein Quality ◽

Two Dimensional ◽

Two Dimensional Electrophoresis ◽

Glycine Max L ◽

Dimensional Electrophoresis

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EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

Journal of Agricultural and Marine Sciences [JAMS] ◽

10.24200/jams.vol25iss2pp30-38 ◽

2020 ◽

Vol 25 (2) ◽

pp. 30

Author(s):

Ayodeji Ahmed Ayeloja ◽

W. A. Jimoh ◽

T. O. Uthman ◽

M. O. Shittu

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Storage Time ◽

Protein Quality ◽

Storage Period ◽

Essential Amino Acids ◽

Vulnerable Groups ◽

Average Weight ◽

Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

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Protein, fat, and amino acid content and protein quality of selected pre-prepared foods ,

Journal of the American Dietetic Association ◽

10.1016/s0002-8223(21)00071-7 ◽

1983 ◽

Vol 82 (3) ◽

pp. 241-245

Author(s):

Helen H. Koehler ◽

Margaret M. Hard

Keyword(s):

Amino Acid ◽

Acid Content ◽

Protein Quality ◽

Amino Acid Content

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Amino Acid Content and In Vitro Protein Quality of Different Corn Varieties

Amino Acid Composition and Biological Value of Cereal Proteins ◽

10.1007/978-94-009-5307-9_25 ◽

1985 ◽

pp. 421-437

Author(s):

Samy Fangus Sharobeem ◽

Radomir Lásztity ◽

Máté Hidvégi ◽

András Salgó ◽

Livia Simon-Sarkadi

Keyword(s):

Amino Acid ◽

Acid Content ◽

Protein Quality ◽

Amino Acid Content ◽

Vitro Protein

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Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v68n1.47835 ◽

2015 ◽

Vol 68 (1) ◽

pp. 7487-7496 ◽

Cited By ~ 1

Author(s):

Piedad Margarita Montero Castillo ◽

Yesid Alejandro Marrugo Ligardo ◽

Lesbia Cristina Julio González

Keyword(s):

Amino Acid ◽

Blood Plasma ◽

Protein Content ◽

Protein Quality ◽

Amino Acid Profile ◽

Food Sources ◽

In Vitro Digestibility ◽

Porcine Blood ◽

Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

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